Cassava and ecology: an ally of sustainable nutrition
Resistant to drought and heat.
It needs minimal fertilization.
Reduces pressure on water resources.
It grows where other crops do not survive.
Eco-projects are already using it for:
biofuels;
biodegradable packaging;
natural cosmetics.
Cultural heritage and a unifying force
Africa – collective cooking, songs and news sharing.
South America – ceremonies of gratitude to the “spirits of the forest”.
Asia – sweet pies and everyday dishes that replace bread.
Cassava in literature and cinema
In jungle and survival novels, cassava is often mentioned as a food that “must be cooked properly or it will lead to death.” In cinema, it symbolizes the fragile balance between nature as a source of life and a potential threat.
Final word: should we be afraid of cassava?
No. Cassava is not the enemy. It requires attention, respect, and knowledge – like everything we eat. In one home it is cooked with diligence and joy, in another carelessness brings trouble. It is not the cassava that is to blame, but ignorance and haste.
If you follow these simple rules, you will enrich your table with diverse, nutritious, and exotic food.
✅SUMMARY: 5 PROS OF CASSAVA
Nutritious – fills you up quickly and for a long time.
Gluten-free – suitable for allergies and celiac disease.
Ecological – resistant to climate challenges.
Delicious – goes well with meat, fish, vegetables and spices.
Universal – from bread to dessert.
